Ripe persimmons; peeled and seeded and coarsely chopped, to yield 2 cups (up to 6)
1/2 Teelöffel
cinnamon ground
1/4 Teelöffel
Ground ginger Or
1/2 Teelöffel
gingerroot grated
1 Prise
allspice gound
1 Prise
cloves ground
1 Prise
Ground mace optional
3/4 Tasse
sugar
2 Tasse
Half-and-half
die Zubereitung:
Peel, seed and coarsely chop persimmons. You should have about 2 cups. Press persimmons through ricer or pulse few times in blender. Place in bowl. Add cinnamon, ginger, allspice, cloves and mace. Stir together, then chill mixture in refrigerator. Add sugar and stir until dissolved, about 3 minutes. Combine persimmon mixture and half and half in ice cream maker and process according to manufacturer's directions until set. Formatted by Lynn Thomas. Makes 1 quart, 4 to 6 servings. Each of 6 servings contains about: 314 calories; 32 mg sodium; 69 mg cholesterol; 19 grams fat; 35 grams carbohydrates; 2 grams protein; 0.32 gram fiber.
